What are the similarities between Mexican and Cajun cuisines? Any interesting fusions of these styles, like maybe in East Texas?
Cajun cuisine is basically what happens when you take the food of poor, rural Acadians (making do with whatever they have) and applying some low-French cooking techniques to it. I don’t mean that disparagingly; I’m actually Cajun myself, and Cajun cuisine is one the rare “ethnic food” types in which you are eating what the ordinary person historically ate, though maybe dressed up and spruced up with fancy ingredients. That is, gumbo can have fancy ingredients, but the fanciest of gumbos is still the same idea the Acadians in the swamp were working with: let’s take everything we have on-hand, make a roux, and throw in some seasoning spices to make a stew.Mexican food (as in the “traditional” Mexican restaurant experience - refried beans, pico de gallo, tortillas, etc.) is its own thing.The two are similar in their use of rice, onions, and occasionally peppers, but that’s about it. Both use a different palate of spices and different kinds of meat and vegetables. They would be hard to “fuse” into a cuisine fusion, because they are both distinct enough to be “lessened” by a merger; you would end up with something diminished.But then again, I’m not a master chef. This may be some new territory no one has ever explored before…
What does life taste like to you?
You know, there's this burger place in Austin - Huts Hamburgers. The meat is tender, the vegetables are fresh, and I swear to god it's the best burger I've ever had in my life. I would recommend it to any of my followers who happen to be in downtown Austin to grab Huts classic with a side of fries and a chocolate milkshake.But life tastes like that burger. The perfect combination of savory meat, and crunchy, fresh vegetables. All this washed down by the perfect chocolate milk shake.The truth is that I only have this specific burger about one or twice a year. Its a time of quiet introspection - You remember the last time you had it, and you consider the changes you've made in your life since. How have I changed? Have I changed for better or for worse? Do I like the people I spend my time with? Do they better me as a person?All these questions float around in my head whenever I'm on 6th street eating that burger - All these questions usually remain unanswered when I leave. I recently had this burger for the first time in a year.All these questions were easy to answer - You see, I moved back to Texas after living in California for a year. I can state unequivocally that I am a better person than I was the last time I ate that burger. I have more friends, and more friends who I can say I love. I know I’ve changed for the better, as I’ve spent time with people who I know are good influences on my life. I know that they love me, and I feel accepted by them.But I fear that the next time I chow down on that burger I’m not going to be so sure. I hate this backwater ass state, and it doesn't like me much. The people who I love as much as brothers in this state wouldn't accept me for my bisexuality, so its back into the closet for me. I feel like I'm a guest in my own house, and a yearn for San Diego - The place that I refuse to call anything but home.I miss my friends there, I miss the beach, and I miss how the community that bettered me as a person.
Please give me five examples of genetically engineered products..!?
Crops are genetically engineered to be resistant to particular insect pests. For example, toxin genes (Bt toxin) from a bacterium found in soil (Bacillus thuringiensis) are inserted into the crop DNA so that the plants produce toxins specifically deadly to the larvae of their pest insects. Soybeans have been genetically modified to resist herbicides that would normally kill them. Plants are genetically modified to ensure longer shelf life or greater resistance to frost. Farm animals (such as pigs, cows and chickens) are genetically modified for faster growth rates, leaner muscle-to-fat ratios or superior resistance to disease. Plants are modified to yield higher protein or nutrient levels, or produce healthier oils containing ‘functional food’ components such as omega 3 fatty acids. Genetically modified cows can produce milk that contains higher levels of bioactive milk proteins or human blood clotting components or a human breast milk component.
Similar to Japanese pan noodes and Noodles & Co?
I hear ya, I miss them too after moving to FL from CA! JAPANESE PAN Noodles: Caramelized udon noodles in a sweet soy sauce with broccoli, carrots and shiitake mushrooms. Asian sprouts, black sesame and cilantro garnish. Recommended with Sautéed Beef. Ingredients: 3 cups hot cooked udon noodles (Japanese wheat noodles) flank steak, thinly sliced (optional) cornstarch salt to taste 2-3 drops, toasted sesame oil 4 tablespoons teriyaki sauce 2 tablespoon rice wine vinegar 2 tablespoon vegetable oil 1 tablespoon minced peeled fresh ginger 2 large cloves minced garlic cloves 1 tsp red chili flakes 1 cup shiitake mushrooms (stems removed), sliced 1 cup Asian sprouts 2 cups broccoli florets 1/2 cup (2-inch) julienne-cut carrot 1 tbsp blk sesame seeds 1 cup freshly chopped cilantro leaves METHOD: In a mixing bowl, add the beef strips and mix with a little cornstarch. Heat oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly. To the wok, add the carrots and then broccoli. Stir fry 2-3 minutes and then remove. Add a little oil, the saute the ginger & garlic. After a minute or so, add the well drained noodles and let carmelize. Add the red chili flakes. Add the sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.